guinness toffee ice cream (no churn)
this delicious no churn guinness toffee ice cream is full of creamy, malty, salty sweet flavor. made with a handful of simple ingredients and some time in the freezer. if you can simmer, whisk, mix and freeze, you can make this ice cream!
Equipment
- medium sauce pan
- stand mixer with paddle and whisk attachments (or hand mixer with beaters and mixing bowl)
- freezer safe container (6 c capacity works well)
- plastic wrap
- foil
Ingredients
- 12 oz. bottle of guinness beer (or other stout)
- 1 pint (473ml) heavy whipping cream
- 2 tsp (10 ml) vanilla bean paste sub with vanilla extract
- 14 oz (414 ml) sweetened condensed milk
- 4 toffee bars (1.5 oz. each), evenly chopped into small pieces
Instructions
- Pour a full 12oz. bottle of Guinness Extra Stout into a small or medium sauce pan. Bring the beer to a boil over medium heat. Heat the liquid until it reduces down to about ⅔ c, about 20-25 minutes. Remove from heat and cool until warm to touch, about 15-20 minutes. Do not use the reduced beer in the recipe until it has cooled a bit.
- Pour heavy whipping cream into a mixing bowl. Beat on medium high speed until medium firm peaks form, about 7-8 minutes.
- In a seperate bowl, stir the sweetened condensed milk and reduced guinnes syrup together until well combined.
- Fold ½ of the sweetened guinness mixture into the whipped cream. Fold until mostly combined. Once combined, fold in the remaining ½ sweetened guinness mixture.
- Pour ½ of the guinness ice cream base into the freezer proof container. Crumble ½ of the toffee pieces on top. Repeat a second layer using the remaining guinness ice cream base and toffee pieces.
- Freeze for 4-5 hours uncovered. If storing for longer, freeze 4 hours, wrap in plastic wrap and foil. Bring to room temperature for 5-10 minutes before serving.
Notes
I used Skor toffee candy bars for this recipe.
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